One-pot Thai Fish Stew and a recipe video
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Thai
One-pot Thai Fish Stew and a recipe video
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Inspired by the flavours and ingredients used in Thai cooking, this flavourful stew can be on the table in 30 minutes! Serve with Thai sticky rice.
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Ingredients
- 500 g fish fillets a mix of salmon and cod, just over a pound, cubed
- 300 g king prawns shrimp, peeled, 10.5oz, raw
- 250 ml fish stock 1 cup
- 2 spinach more if desired, large handfuls fresh leaves
- 3 tbsp coconut cream
- 3 tomato seeded and finely chopped, large
- 3 shallot finely chopped, large
- 3 garlic minced, cloves
- 2 kaffir lime leaves usually available frozen
- 1 tbsp coconut oil or canola oil
- 1 tbsp palm sugar ground (use a bit of sweetener, if preferred)
- 1 tbsp fish sauce Nam pla, Thai
- 1 red chili pepper sliced thinly
- 1 tsp ginger grated fresh
- 1 tsp lemongrass paste
- Sriracha sauce a good drizzle
- basil torn (Thai basil if you can source it, handful, fresh
- lime or more, to taste, extra lime wedges to serve, juice of 1/2 lime
- pinch dried chili flakes optional, to serve
Instructions
- Heat a wok or large casserole and melt 1 tbsp of coconut oil.
- Add the chopped shallots, minced garlic, ginger and lemongrass paste. Cook over medium-low heat for 5 minutes, or until the shallots have softened.
- Add the chopped tomatoes, chilli and stock and bring to the boil.
- Reduce the heat to a rolling simmer and add the fish sauce, basil, coconut cream and kaffir lime leaves. Cook for 5 minutes.
- Add the cubed fish and gently stir them in. Cook for 3 minutes.
- Add the prawns and cook for a further 3-4 minutes, or until they turn pink.
- Throw in the spinach leaves and cook until wilted. Generously drizzle with Sriracha sauce and the juice of half a lime (or more, to taste). Sprinkle with dried chilli flakes and check the seasoning. Remove the kaffir lime leaves.
- Serve over rice with lime wedges on the side.
Notes
- Replace the fish with equal amounts cubed chicken breast and the fish with chicken stock. Make sure you cook the chicken thoroughly before serving.
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